Poppy Tuna Pasta
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 collar Spring onions
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Poppy seed
- 1 TABLESPOON Flour
- 200 ml dry white wine
- 250 g Whipped cream
- 300 g ribbon noodles (e.g. pappardelle)
- 7-10 Tbsp Salt
- 4 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Peel of 1/2 organic lemon
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 1 tin (185 g) Tuna fish natural
Directions
- 1
Clean and wash spring onions and cut into fine rings. Heat 1 tablespoon of oil in a pot, sauté the spring onions in it, remove. Add 1 tablespoon of oil and sauté the poppy seeds in it. Dust with flour and sauté briefly. Deglaze with wine and cream. Simmer for 5 minutes.
- 2
Cook the pasta in boiling salted water according to the instructions on the packet. Stir 2 tbsp. parmesan and lemon zest into the sauce. Season to taste with sugar, salt and pepper. Drain the pasta, drain and mix with the sauce and spring onions. Drain the tuna, cut it into pieces and mix it in as well. Serve sprinkled with 2 tablespoons of parmesan.
Nutrition Facts
KCAL
650 kcal
650 kcal
CARBS
65 g
65 g
FATS
30 g
30 g
PROTEINS
21 g
21 g